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Pepper Jack Meat Loaf Recipe
Pepper Jack Meat Loaf Recipe photo by Taste of Home

Pepper Jack Meat Loaf Recipe

Read Reviews (3)
4.5 3
Publisher Photo
For a simple yet sensational dinner, try this recipe. This is a quick way to put a zesty twist on a traditional main dish.—Debra Hartze, Zeeland, North Dakota
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 1 egg
  • 1 cup seasoned bread crumbs
  • 1/4 cup chopped onion
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1 cup (4 ounces) pepper Jack cheese, divided
  • 1 cup salsa, optional

Nutritional Facts

1 serving (1 each) equals 331 calories, 16 g fat (7 g saturated fat), 111 mg cholesterol, 681 mg sodium, 15 g carbohydrate, 1 g fiber, 30 g protein.

Directions

  1. In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.
  2. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Yield: 6 servings.
Originally published as Pepper Jack Meat Loaf in Quick Cooking January/February 2002, p7

Nutritional Facts

1 serving (1 each) equals 331 calories, 16 g fat (7 g saturated fat), 111 mg cholesterol, 681 mg sodium, 15 g carbohydrate, 1 g fiber, 30 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pepper Jack Meat Loaf(3)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 14, 2013

I found this recipe in my Taste of Home magazine 9 years ago. I just love it and my little girl even loves it! Very flavorful and easy to make. It's a keeper for sure!

MY REVIEW
Reviewed Jun. 10, 2011

the first time I made this I thought it was a litttle dry so the next time I only used a half of a cup of breadcrumbs and added a half of a cup of salsa to the meat mixture. Big improvement in taste and texture

MY REVIEW
Reviewed Feb. 10, 2010

Dry

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